Artichoke hearts stuffed with smashed white beans and Mediterranean flavours
A while ago when we were cooking with our parents and learning how to make their artichokes and peas in an egg-lemon sauce we realized that frozen artichoke hearts are shaped like perfect little bowls. And little bowls just beg to be filled up. So since then, we’ve been finding all sorts of ways to stuff artichoke hearts and we think we’ve developed a recipe that is going to bowl you over!
This is a simple recipe that you can whip together quickly and easily. The artichoke hearts are sturdy enough that this can be served as a finger food appetizer during a party. Otherwise, served alongside a green salad a few stuffed artichoke hearts make a great light meal.
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Although fresh artichoke hearts are delicious, and not impossible to work with, using frozen artichoke hearts makes preparing this recipe a breeze. Just be sure to give yourself enough time to defrost your frozen artichoke hearts for at least an hour before stuffing them.
Although we tend to use dry beans, and you can certainly do so here, canned beans really do make this whole recipe a whole lot quicker. Rinse your beans well to remove the excess salt.
We find that the easiest way to smash the beans is to use a potato masher. If you don’t have one, the back of a fork or spoon would work as well.
You may find that you have some filling left over. Don’t throw it away! We love to spread it on crackers or rice cakes for a perfect mid-afternoon snack.
We love to stuff things! Looking for some more recipes where you can stuff it too? Here you go:
We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment below!
White bean stuffed artichoke hearts (Αγκινάρες γεμιστές με λευκά φασόλια)
- 12 frozen artichoke hearts
- 540 ml canned white kidney beans (19 fluid ounces)
- 1 lemon (zest and juice)
- 1/2 cup crumbled Greek feta
- 1/4 cup flat leaf parsley, finely chopped
- 2 tbsp chopped sun dried tomatoes, packed in oil
- 1 tbsp olive oil
- 1 tbsp capers
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup Greek yogourt
- 3 - 4 tbsp olive oil
- Defrost your artichoke hearts at room temperature for approximately one hour. It is fine if they are not completely defrosted.
- Preheat your oven to 350 degrees Fahrenheit.
- While you are waiting for your artichoke hearts to defrost, begin preparing the filling.
- In a medium sized bowl place the white kidney beans. Mash them up with a fork, the back of a spoon, or a potato masher. They should be smashed, but not completely smooth; you do want some texture in your beans.
- Grate the zest from your lemon, and then juice your lemon. Add the lemon zest, and the freshly squeezed lemon juice to your bowl with the mashed beans.
- Next add the crumbled feta, parsley, sun dried tomatoes, 1 tablespoon of olive oil, capers, salt and pepper and mix well. Add the Greek yogourt and stir well to combine.
- Place your artichoke hearts on a parchment lined or slightly greased baking tray. Brush the outside of your artichoke hearts lightly with olive oil.
- Scoop as much of the filling as you can into the center of the artichoke heart; the amount of filling you add will depend upon how large the bowl of your artichoke heart is. Be generous, but don't have your filling overflowing over the sides of the artichoke hearts.
- Place your baking tray into the middle rack of your oven and bake for approximately 30 minutes. The tops will be a lightly toasted brown and your artichoke hearts should easily be pierced with a sharp knife.
- Once you have removed your artichoke hearts from the oven, drizzle with a little more olive oil.